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Farmer’s cheese is a creamy-white, mild, semisoft cheese made from cows’ milk. It is curdless, grainy, and firm, and produced commercially and on farms in the United States by a variety of methods. The production of farmer’s cheese generally begins with cottage cheese that is made from fresh milk, drained, placed in a form, and pressed overnight to remove additional liquid. The result is a cheese that can be sliced or crumbled, and that has a mildly tart flavor. At its best, this cheese has a clean, mild quality. Some farmer’s cheese may be aged a few weeks to create a semisoft cheese that resembles brick cheese.
Farmer’s cheese may be sold fresh or aged. A French variety of farmer’s cheese that resembles both white cheese and cottage cheese is produced by kneading cheese curd, seasoning it with salt or cream, and then molding it.
Farmer’s cheese is widely available in health food stores, specialty stores, and markets.
Farmer’s cheese is a versatile baking ingredient that performs well in such savory dishes as lasagna.
Farmer’s cheese, 1 slice 1 oz. (28g)
Calories: 100
Protein: 6.0g
Carbohydrate: 1.0g
Total Fat: 8.0g
Fiber: 0.0g
*Good source of: Calcium (150mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.